Sun-Dried Tomato & Basil Arancini (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden, crispy arancini made from cauliflower rice instead of traditional risotto. These Italian-inspired fried balls are stuffed with sun-dried tomatoes, basil, and herbs for a flavorful vegan appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 3 cups cauliflower rice
- 4 cloves garlic, minced ((4 cloves yield ~2 Tbsp or 12 g))
- 2 Tbsp olive oil ((divided plus more for sautéing))
- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 1/2 cup sun-dried tomatoes ((chopped))
- 3 Tbsp fresh basil ((chopped // plus more for serving // or 1 Tbsp dried basil per 3 Tbsp fresh))
- 2 tsp dried oregano
- 1/2 cup vegan parmesan cheese
- 1/2 cup panko bread crumbs*
- 1/4 tsp each sea salt and black pepper ((plus more to taste))
- 3 Tbsp panko bread crumbs
- 1 Tbsp vegan parmesan cheese
- 1 cup favorite marinara sauce
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 40m
- Sodium
- 145mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 145MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.